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Volatile components of Rhizoma Alpiniae Officinarum using three different extraction methods combined with gas chromatography-mass spectrometry 被引量:3
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作者 Zhi-Sheng Xie Xin-Jun Xu +3 位作者 Chun-Yan Xie Jie-Yun Huang Mei Yang De-Po Yang 《Journal of Pharmaceutical Analysis》 SCIE CAS 2013年第3期215-220,共6页
Volatile components from Rhizoma Alpiniae Officinarum were respectively extracted by three methods including hydrodistillation, headspace solid-phase microextraction (HS-SPME) and diethyl ether extraction. A total o... Volatile components from Rhizoma Alpiniae Officinarum were respectively extracted by three methods including hydrodistillation, headspace solid-phase microextraction (HS-SPME) and diethyl ether extraction. A total of 40 (hydrodistillation), 32 (HS-SPME) and 37 (diethyl ether extraction) compounds were respectively identified by gas chromatography-mass spectrometry (GC/MS) and 22 compounds were overlapped, including β-farnesene, 7-muurolene, 2,6-dimethyl-6- (4-methyl-3-pentenyl)bicyclo[3.1.1]hept-2-ene, eucalyptol and cadina-1(10), 4-diene and so forth, varying in relative contents. HS-SPME is fast, sample saving and solvent-free and it also can achieve similar profiles as those from hydrodistillation and solvent extraction. Therefore, it can be the priority for extracting volatile components from medicinal plants. 展开更多
关键词 Rhizoma AlpiniaeOfficinarum Volatile components HYDRODISTILLATION headspace solid-phasemicroextraction Diethyl ether extraction gas chromatography-mass spectrometry
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Determination of Aromatic Components of Rosa davurica Pall. by Headspace Solid Phase Microextraction Combined with GC-MS 被引量:5
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作者 Yuan NIU Qiong XU +4 位作者 Jian ZHUANG Yude WANG Lilan DAI Dengfei LI Yalan ZHAO 《Medicinal Plant》 CAS 2018年第5期20-22,26,共4页
[Objectives] To determine the aromatic components of Rosa davurica Pall. [Methods] 42 kinds of aromatic components were identified from the flowers of R. davurica by headspace solid phase microextraction( HS-SPME) com... [Objectives] To determine the aromatic components of Rosa davurica Pall. [Methods] 42 kinds of aromatic components were identified from the flowers of R. davurica by headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS). The main compounds were alcohols( 54. 88%) and aldehydes( 19. 55%). [Results] The top five components with the highest relative content were phenylethyl alcohol( 12. 69%),geraniol( 9. 85%),citronellol( 8. 80%),nerol( 7. 84%) and 2-n-pentylfuran( 7. 45%). [Conclusions] Headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS) can provide basis for further development and utilization of R. davurica. 展开更多
关键词 Rosa davurica Pall. headspace solid phase MICROEXTRACTION (HS-SPME) gas chromatography-mass spectrometry (GC-MS) AROMATIC COMPONENTS
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Analysis of Fragrance Composition in Three Cultivars of Osmanthus fragrans Albus Group Flower by Gas Chromatography-Mass Spectrometry 被引量:12
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作者 LI Fafang HUANG Qizhi 《Wuhan University Journal of Natural Sciences》 CAS 2011年第4期342-348,共7页
With supercritical CO2 fluid extraction(SCFE), essential oil was extracted from three cultivars of Xianning osmanthus. The fresh osmanthus flower was processed with a petroleum ether digestion method to produce the ... With supercritical CO2 fluid extraction(SCFE), essential oil was extracted from three cultivars of Xianning osmanthus. The fresh osmanthus flower was processed with a petroleum ether digestion method to produce the extractum. The yields of essential oil and extractum were 0.19 % and 0.13 % (m/m) respectively. The essential oil and fragrance composition and content extracted were analyzed with gas chromatography-mass spectrometer (GC-MS). The result showed that essential oil contained 36.99%(area/total area) of ionone, ionol and 13.11% of linalool; ionone and ionol contained in extractum were as high as up to 33.33%, while linalool up to 21.92%. Whether essential oil or extractum contains only about 40% fat acid and other ester matters. None of environmental estrogen (phthalic ester) was found in fragrance ingredients. The result also showed that the quality of O. fragrans Albus group fragrance in Xianning is better than that produced in Hangzhou and Anhui districts. 展开更多
关键词 Xianning Osmanthus fragrans supercrifieal CO2 fluid extration(SCFE) extractum gas chromatography-mass spectrometer(GC-MS)
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HS-SPME-GC-MS技术分析不同加工阶段的甲鱼腥味成分变化 被引量:7
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作者 王毅 徐艳群 +1 位作者 徐坤 罗自生 《食品与发酵工业》 CAS CSCD 北大核心 2016年第12期189-193,共5页
为研究不同加工方式对甲鱼腥味成分的影响,采用HS-SPME-GC-MS技术对甲鱼预煮、卤制、烘烤不同加工阶段的腥味物质进行分析。结果表明,经NIST/Willey质谱数据库检索和文献对照,新鲜甲鱼共检出48种挥发成分,确定36种成分,包括烃类21种、醛... 为研究不同加工方式对甲鱼腥味成分的影响,采用HS-SPME-GC-MS技术对甲鱼预煮、卤制、烘烤不同加工阶段的腥味物质进行分析。结果表明,经NIST/Willey质谱数据库检索和文献对照,新鲜甲鱼共检出48种挥发成分,确定36种成分,包括烃类21种、醛类12种、醇类化合物5种、芳香类5种、羧酸类3种、酮类1种、酯类1种。其中以己醛的百分含量最多,为29.1%,有青草味;庚醛占10.69%,具有强烈的油脂氧化味;壬醛占12.58%,提供鱼腥味;占2.02%的对二甲苯有刺激味;占2.36%的1-辛烯-3-醇具有土腥味。认为己醛、壬醛、庚醛、1-辛烯-3-醇等共同形成了甲鱼的腥味。通过预煮、卤制、烘烤等加工工艺后,腥味成分已减少至只能检测出己醛和壬醛,且含量都不超过1%。表明经预煮、卤制、烘烤等加工可以有效控制甲鱼的腥味。 展开更多
关键词 甲鱼 HS-SPME-GC-MS(headspace SOLID-PHASE MICROEXTRACTION gas chromatography-mass spectrometer) 加工方式 腥味成分
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应用顶空-固相微萃取结合气相色谱-质谱联用技术分析传统锦州虾酱中挥发性物质 被引量:20
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作者 李莹 吕欣然 +6 位作者 马欢欢 缪璐欢 杜静芳 白凤翎 徐永霞 季广仁 励建荣 《食品与发酵工业》 CAS CSCD 北大核心 2016年第9期210-216,共7页
传统锦州虾酱是以白虾和乌虾为原料,在高盐条件下经长时间发酵形成海产风味食品。采用HPSPME/GC-MS结合保留指数方法分析虾酱中的挥发性物质,并对萃取条件进行优化。从DVB/PDMS、CAR/PDMS和DVB/CAR/PDMS筛选出最佳萃取头,同时采用正交... 传统锦州虾酱是以白虾和乌虾为原料,在高盐条件下经长时间发酵形成海产风味食品。采用HPSPME/GC-MS结合保留指数方法分析虾酱中的挥发性物质,并对萃取条件进行优化。从DVB/PDMS、CAR/PDMS和DVB/CAR/PDMS筛选出最佳萃取头,同时采用正交试验优化SPME参数条件,确定适宜萃取条件为75μm CAR/PDMS萃取头,样品质量为5.0 g,萃取温度为70℃,萃取时间为50 min。对虾酱的风味物质分析得到44种挥发性物质,分别为醛类、酮类、酯类、酸类、酚类、烷烃类、吡嗪类和其他化合物。其中白虾虾酱主要呈香物质是醛类、吡嗪类和酚类等低阈值化合物,3-甲硫基丙醛、四甲基吡嗪和吲哚可能是白虾虾酱有别于乌虾虾酱的特有风味物质。乌虾虾酱主要呈香物质是醛类、酯类、酸类和酚类等低阈值化合物,酸类化合物是乌虾虾酱有别于白虾虾酱特有的风味物质,酯类化合物也可能是乌虾虾酱中风味物质的增味剂。 展开更多
关键词 传统锦州虾酱 挥发性物质 顶空-固相微萃取(headspace solid-phase microextraction HS-SPME) 气相色谱-质谱联用(gas chromatography-mass spectrometry) 保留指数
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林芝松口蘑与红菇蜡伞子实体香气成分比较 被引量:3
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作者 薛蓓 罗章 +3 位作者 刘振东 李梁 扎罗 王波 《食品与发酵工业》 CAS CSCD 北大核心 2019年第6期225-230,共6页
研究采用顶空固相微萃取技术联合气质联用技术分别对松口蘑和红菇蜡伞子实体香气成分进行分析测定和比较分析,以期建立准确、快速、高效的鉴别方法。结果显示,松口蘑检测到74种香气成分,红菇蜡伞检测到72种香气成分,松口蘑相较红菇蜡伞... 研究采用顶空固相微萃取技术联合气质联用技术分别对松口蘑和红菇蜡伞子实体香气成分进行分析测定和比较分析,以期建立准确、快速、高效的鉴别方法。结果显示,松口蘑检测到74种香气成分,红菇蜡伞检测到72种香气成分,松口蘑相较红菇蜡伞检测到特有的香气成分14种,包括乙醛、庚醛等6种醛类,2(5H)-呋喃酮1种酮类,3-苯丙醇1种醇类,正己酸乙酯、丙位戊内酯2种酯类,萜品烯和异松油烯等4个烯烃类;红菇蜡伞相较松口蘑,检测到特有的香气成分16种,包括2-丁基-2-辛烯醛1种醛类,3-羟基-2-丁酮、甲基庚烯酮等4种酮类,丁醇等5种醇类,(1-羟基-2,4,4-三甲基戊-3-基) 2-甲基丙酸酯1种酯类,异丁酸、丁酸等3种羧酸类,邻甲酚1种酚类,乙二醇单丁醚1种醚类,N-甲基吡咯烷酮1种含氮化合物。经过主成分分析,得到红菇蜡伞中的主要特征性香气成分为:己醛、3-羟基-2-丁酮、3-辛烯酮、2-甲烯基丁内酯、异戊酸;松口蘑中为:异戊醛、庚醛、壬醛、2,5,2-三甲基吡嗪、2,6,2-三甲基吡嗪。同时对松口蘑与红菇蜡伞干品挥发性香气成分相对含量对比发现,松口蘑主要香气成分含量关系为醛类>烯烃类>醇类>酯类,红菇蜡伞主要香气成分含量关系为醛类>醇类>烯烃类>酯类。通过松口蘑与红菇蜡伞子实体干品香气成分的比较分析可为市售的2种产品的快速检验鉴别奠定理论基础。 展开更多
关键词 松口蘑 红菇蜡伞 挥发性香味成分 顶空固相微萃取(headspace SOLID-PHASE microextraction HS-SPME) 气相色谱-质谱(gas chromatography-mass spectrometry GC-MS)
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玉米蛋白粉制备羊肉味风味料的工艺研究及风味成分分析 被引量:5
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作者 李聪 相恒绪 +3 位作者 敬思群 张孟凡 热迪力.阿布拉 纵伟 《食品与发酵工业》 CAS CSCD 北大核心 2018年第9期142-148,共7页
以玉米蛋白粉酶解液,控制氧化羊脂,D-木糖为主要原料,研究美拉德反应制备羊肉味风味料的最优工艺,并对羊肉味风味料的风味成分及可接受性进行分析。在单因素试验基础上,利用正交试验确定羊脂控制氧化的最优工艺及美拉德反应最佳反应条件... 以玉米蛋白粉酶解液,控制氧化羊脂,D-木糖为主要原料,研究美拉德反应制备羊肉味风味料的最优工艺,并对羊肉味风味料的风味成分及可接受性进行分析。在单因素试验基础上,利用正交试验确定羊脂控制氧化的最优工艺及美拉德反应最佳反应条件;顶空固相微萃取-气相色谱质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometer,HS-SPME-GC-MS)测定羊肉味风味料的风味成分;模糊综合评价法确定了羊肉味风味料的可接受性。结果表明,羊脂控制氧化最优工艺为反应时间4. 0 h,温度135℃,通气量0. 30m^3/(kg·h);美拉德反应最佳反应条件为温度120℃,初始pH 6. 5,反应时间2 h;羊肉味风味料挥发性成分共检出24种风味物质,其中杂环类9种(88. 93%)、酸类6种(4. 98%)、酮类3种(0. 58%)、醛类2种(0. 61%)、酯类1种(0. 14%)、酚类1种(2. 12%)、胺类1种(0. 36%)(质量分数);模糊矩阵的综合评价结果表明人们对羊肉味风味料的喜欢比例为69%。 展开更多
关键词 羊肉味风味料 玉米蛋白粉 控制氧化 顶空固相微萃取-气相色谱质谱分析(headspace solid-phase microextraction-gas chromatography-mass spectrometer HS-SPME-GC-MS) 模糊综合评价
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宰后不同冷藏时间对牛胃肌肉风味特征的影响 被引量:10
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作者 温莉娟 马君义 +3 位作者 曹晖 韩明山 韩玲 余群力 《食品与发酵工业》 CAS CSCD 北大核心 2018年第6期216-225,共10页
为了研究宰后牛胃肌肉挥发性风味物质的变化以及不同冷藏时间对牛胃肌肉风味的影响,以肉牛瘤胃和皱胃为试验材料,对不同冷藏时间点(0、3、5 d)的挥发性风味物质进行研究。采用气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS... 为了研究宰后牛胃肌肉挥发性风味物质的变化以及不同冷藏时间对牛胃肌肉风味的影响,以肉牛瘤胃和皱胃为试验材料,对不同冷藏时间点(0、3、5 d)的挥发性风味物质进行研究。采用气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS)技术确定了关键挥发性风味物质的变化,并应用模糊综合评价法对瘤胃和皱胃的感官质量进行了评定。结果表明,宰后牛瘤胃检测到挥发性风味物质共78种,皱胃中共69种。其中,1-辛烯-3-醇、异戊醇、1-壬醇、乙酸、正己醛、异戊醛、庚醛、正辛醛、苯甲醛、3-羟基-2-丁酮、二甲基二硫、二甲基三硫、苯并噻唑、2-乙酰基噻唑和2-正戊基呋喃是瘤胃和皱胃中关键的呈香物质,己酸、壬醛、苯酚、吲哚是引起瘤胃和皱胃品质下降的关键风味物质。确定对瘤胃肌肉风味影响最大的时间为3 d,皱胃为0 d;模糊综合评价结果表明,瘤胃感官质量优劣顺序为3 d>0 d>5 d,皱胃感官质量优劣顺序为0 d>3 d>5 d。综合上述实验结果可知,宰后瘤胃肌肉冷藏3 d对风味的影响最大,皱胃冷藏0 d对风味的影响最大。 展开更多
关键词 瘤胃 皱胃 挥发性风味物质 气相色谱-质谱(gas chromatography-mass spectrometer GC-MS) 模糊综合评价
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GC-O-MS分析赊店酒中的香气成分 被引量:2
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作者 程娇娇 颜振敏 +1 位作者 周蒙 魏新军 《酿酒科技》 2017年第3期103-106,共4页
为了探究浓香型白酒中的主要呈香物质,采取液液萃取法,用二氯甲烷作为萃取剂提取赊店酒中的挥发性香气化合物,采用气质联用技术(Gas Chromatography-Mass Spectrometer,GC-MS),进行条件优化并通过NIST11谱库检索,共鉴定出45种挥发性物... 为了探究浓香型白酒中的主要呈香物质,采取液液萃取法,用二氯甲烷作为萃取剂提取赊店酒中的挥发性香气化合物,采用气质联用技术(Gas Chromatography-Mass Spectrometer,GC-MS),进行条件优化并通过NIST11谱库检索,共鉴定出45种挥发性物质。用气相色谱-嗅觉测量法(gas chromatography-olfactometry,GC-O)分析共测出18种呈香物质,其中酯类12种,醇类1种,挥发性酸4种,芳香族1种。香气贡献较大的化合物是丁酸乙酯、戊酸乙酯、己酸乙酯、庚酸乙酯、辛酸乙酯、棕榈酸乙酯、乙酸和丁酸。 展开更多
关键词 液液萃取 气质联用技术(gas chromatography-mass spectrometer GC-MS) 嗅辨技术 呈香物质
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Differential volatile organic compounds in royal jelly associated with different nectar plants 被引量:5
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作者 ZHAO Ya-zhou LI Zhi-guo +3 位作者 TIAN Wen-li FANG Xiao-ming SU Song-kun PENG Wen-jun 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2016年第5期1157-1165,共9页
The aim of this work was to distinguish volatile organic compound(VOC) profiles of royal jelly(RJ) from different nectar plants. Headspace solid-phase microextraction(HS-SPME) was used to extract VOCs from raw R... The aim of this work was to distinguish volatile organic compound(VOC) profiles of royal jelly(RJ) from different nectar plants. Headspace solid-phase microextraction(HS-SPME) was used to extract VOCs from raw RJ harvested from 10 nectar plants in flowering seasons. Qualitative and semi-quantitative analysis of VOCs extracts were performed by gas chromatography-mass spectrometry(GC-MS). Results showed that VOC profiles of RJ from the samples were rich in acid, ester and aldehyde compound classes, however, contents of them were differential, exemplified by the data from acetic acid, benzoic acid methyl ester, hexanoic acid and octanoic acid. As a conclusion, these four VOCs can be used for distinguishing RJ harvested in the seasons of different nectar plants. 展开更多
关键词 royal jelly volatile organic compounds nectar plant headspace solid-phase microextraction gas chromatography-mass spectrometry
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Comparison of volatile constituents in two types of mugwort leaves(produced in Qichun and Nanyang) using the headspace GC-MS 被引量:5
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作者 张元 康利平 +5 位作者 滕中秋 詹志来 南铁贵 周爱香 郭兰萍 韩丑萍(译) 《Journal of Acupuncture and Tuina Science》 CSCD 2016年第3期164-169,共6页
Objective: To compare the volatile constituents in mugwort leaves produced in Qichun, Hubei Province and Nanyang, Henan Province. Methods: The volatile constituents were extracted using headspace heating and analyze... Objective: To compare the volatile constituents in mugwort leaves produced in Qichun, Hubei Province and Nanyang, Henan Province. Methods: The volatile constituents were extracted using headspace heating and analyzed using gas chromatography-mass spectrometry (GC-MS). Then a qualitative analysis was made according to the standard database provided by the National Institute of Standards and Technology (NIST) and the relative contents of each constituent were calculated using the peak area normalization method. Results: A total of 59 compounds were identified from the mugwort leaves from Qichun and 51 compounds were identified from the mugwort leaves from Nanyang. These mainly include monoterpenoids, sesquiterpenoids, C^HvOz and other compounds involving the aldehyde, ketone, alkane and benzene. The mugwort leaves from Qichun and Nanyang share 32 common volatile constituents. The chromatographic peak area of identified compounds accounting for 96.38% of GC-MS total chromatographic peak areain Qichun mugwort leaves, versus 95.54% of that in Nanyang mugwort leaves. Conclusion: The headspace heating extraction combined with GC-MS technology can evidently display similarities and differences of volatile constituents in mugwort leaves produced in different areas and thus provide scientific basis for the quality and screening of mugwort leaves. 展开更多
关键词 Artemisia Argyi Qichun Nanyang Volatile Organic Compounds gas chromatography-mass spectrometry headspace Sampler
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黄酒中“焦糖香”特征香气物质葫芦巴内酯的检测及风味贡献研究 被引量:6
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作者 王程成 陈双 +1 位作者 王栋 徐岩 《食品与发酵工业》 CAS CSCD 北大核心 2018年第8期246-251,共6页
采用液液微萃取(liquid-liquid microextraction,LLME)结合气相色谱-质谱联用(gas chromatography-mass spectrometer,GC-MS)技术建立了黄酒中"焦糖香"特征香气物质葫芦巴内酯的快速分析方法。该方法检测限为0.66μg/L,定量限... 采用液液微萃取(liquid-liquid microextraction,LLME)结合气相色谱-质谱联用(gas chromatography-mass spectrometer,GC-MS)技术建立了黄酒中"焦糖香"特征香气物质葫芦巴内酯的快速分析方法。该方法检测限为0.66μg/L,定量限为1.02μg/L,不同类型黄酒中加标回收率在80%~120%之间,当日精密度和隔日精密度相对标准偏差均在10%以内,能够满足黄酒中葫芦巴内酯批量快速检测的需要。采用该方法测定了不同区域24款典型黄酒样品中葫芦巴内酯的含量,结果显示该物质在黄酒中普遍存在,含量在42.05~244.34μg/L之间。首次测定了黄酒基质中葫芦巴内酯的香气阈值(11μg/L),并基于香气活力值(odor activity value,OAV)研究了葫芦巴内酯在黄酒中的风味作用,结果显示所有测定样品中葫芦巴内酯含量均高于其香气阈值,表明该物质对黄酒整体香气具有重要影响。进一步比较分析发现葫芦巴内酯在浙江和上海地区黄酒中含量显著高于其他地区黄酒。 展开更多
关键词 黄酒 葫芦巴内酯 液液微萃取(liquid-liquid microextraction LLME) 气相色谱-质谱联用(gas chromatography-mass spectrometer GC-MS) 香气活力值(odor activity value OAV)
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The analysis of volatile flavor components of Jin Xiang garlic and Tai’an garlic 被引量:3
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作者 Changsong Shan Chao Wang +1 位作者 Jin Liu Peng Wu 《Agricultural Sciences》 2013年第12期744-748,共5页
The volatile flavor compounds of Jin Xiang garlic and Tai’an garlic in chemical composition were detected and analyzed and the contents of them were compared and determinated. The volatile constituents of Jin Xiang g... The volatile flavor compounds of Jin Xiang garlic and Tai’an garlic in chemical composition were detected and analyzed and the contents of them were compared and determinated. The volatile constituents of Jin Xiang garlic and Tai’an garlic were compared and analyzed by automatic static headspace and gas chromatography-mass spectrometry. Qualitative analysis of samples was made through the analysis of gas chromatography-mass spectrometry and NIST mass spectral library computer retrieval, and quantitative analysis was made by using area normalization method. The analysis results show that the slight difference of the volatile flavor compounds was detected in different places of origin garlic and Jin Xiang garlic was detected more total sulfur-containing compounds than Tai’an garlic. Meanwhile, the contents of sulfur compounds of the fresh garlic were more than the stored garlic and there were significant differences between them. The tests results indicated that flavor substances’ types were slightly different between Jin Xiang garlic and Tai’an garlic, and regional differences cannot affect the garlic flavor substances type. Jin Xiang garlic has more obvious flavor substances than Tai’an garlic which play a decisive role in the garlic flavor, such as 1,3-dithiane, and allyl trisulfide and allyl disulfide and diallyl tetrasulphide. The result of this research indicates that Automatic static headspace and gas chromatography-mass spectrometry is a fast, easy, efficient and accurate method to analyze and identify the volatile flavor components of garlic. 展开更多
关键词 GARLIC Automatic Static headspace gas chromatography-mass spectrometry ANALYSIS Fla-vor COMPONENTS ANALYSIS
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Study on the Difference between Volatile Constituents of the Different Parts from <i>Elsholtzia ciliata</i>by SHS-GC-MS 被引量:2
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作者 Xiaoming Wang Lili Gong Haiqiang Jiang 《American Journal of Analytical Chemistry》 2017年第10期625-635,共11页
In this study, the comparison of Elsholtzia ciliata volatile compounds from the stem (with leaf) and flower was acquired. The volatile compounds of these two parts from Elsholtzia ciliata aerial parts were respectivel... In this study, the comparison of Elsholtzia ciliata volatile compounds from the stem (with leaf) and flower was acquired. The volatile compounds of these two parts from Elsholtzia ciliata aerial parts were respectively analyzed by a rapid and convenient static headspace injection technique coupled with gas chromatography-mass spectrometry and the relative contents of each constituent between the two different parts were determined by peak area normalization. 61 compounds were identified in the stem (with leaf) and flower, among which 39 components simultaneously exist. 47 and 53 compounds were separated and identified in the volatile compounds from the different parts of Elsholtzia ciliata, respectively. There were differences among some volatile constituents of the two parts, but the main constituents were all Elsholtzia ketone, caryophyllene, 3-octanol and Dehydroelsholtzia ketone. The most abundant components in the stem (with leaf) included Elsholtzia ketone (84.20%), caryophyllene (4.3%) and 3-octanol (3.11%), while Elsholtzia ketone (88.03%), caryophyllene (3.33%) and 3-octanol (1.53%) were the main components in the flower. 8 single constituents were identified in the stem (with leaf) volatiles including 3-heptanone and linalool, while 14 constituents only including 2-methylbutanoic acid and Perillene have been found in the flower volatiles. Elsholtzia ketone was the main compound, and its concentration was significantly higher than other substances (>80% of the total oils in Elsholtzia ciliata). The study provided an important scientific base for the further utilization of Elsholtzia ciliata resources and may be helpful for systematically understanding the constituents of volatile compounds of Elsholtzia ciliata. 展开更多
关键词 ELSHOLTZIA ciliata VOLATILE Constituents Static headspace Injection Technique gas chromatography-mass spectrometRY
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Effects of Grafting on Volatile Compounds in Bitter Gourd Fruit
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作者 Ziji LIU Yu NIU +1 位作者 Renbo YU Yan YANG 《Agricultural Biotechnology》 CAS 2022年第4期113-115,123,共4页
[Objectives]This study was conducted to explore the effects of grafting on volatile compounds in bitter gourd fruit.[Methods]The volatile compounds and relative contents of grafted and non-grafted fruit were analyzed ... [Objectives]This study was conducted to explore the effects of grafting on volatile compounds in bitter gourd fruit.[Methods]The volatile compounds and relative contents of grafted and non-grafted fruit were analyzed by headspace solid phase micro-extraction with gas chromatography-mass spectrometry.[Results]There were 59 volatile compounds in Haiyan No.2S,including six unique compounds.There were 58 volatile compounds in Haiyan No.2J,including five unique compounds.[Conclusions]This study provides a scientific basis for further analysis of bitter gourd flavor regulation mediated by grafting. 展开更多
关键词 Bitter gourd GRAFTING Volatile compounds headspace solid phase micro-extraction(HS-SPME) gas chromatography-mass spectrometry(GC-MS)
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Factors controlling the enrichment of natural gas in Kuche depression,Tarim Basin,NW China:Molecular geochemical evidence from sedimentary organic matter
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作者 SUN Yongge XIAO Zhongyao +2 位作者 LIU Dehan CHAI Pingxia XU Shiping 《Chinese Science Bulletin》 SCIE EI CAS 2004年第S1期66-71,共6页
Using molecular geochemical data from infrared spectrometer and pyrolysis gas chromatography-mass spectrometry, this paper investigates the petroleum generation characteristics of Jurassic coal measures from Kuche dep... Using molecular geochemical data from infrared spectrometer and pyrolysis gas chromatography-mass spectrometry, this paper investigates the petroleum generation characteristics of Jurassic coal measures from Kuche depression, Tarim Basin, NW China. The results showed that the Jurassic coaly rocks with medium maturity (R0%: 0.8-1.1) were enriched in gas-prone functionalities (-CH3) and low molecular weight pyrolysates (【nC21), indicating that the coaly rocks from Kuche depression were gas/condensate prone at the stages of middle to high maturation, and it was further supported by the oil/source correlation from well Yinan 2 in this region. 展开更多
关键词 natural gas JURASSIC coal measures Kuche DEPRESSION infrared spectrometer PYROLYSIS gas chromatography-mass spec-trometry.
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Bioactive compounds and antifungal activity of three different seaweed species Ulva lactuca,Sargassum tenerrimum and Laurencia obtusa collected from Okha coast,Western India
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作者 Megha Barot Nirmal Kumar JI Rita NKumar 《Journal of Coastal Life Medicine》 2016年第4期284-289,共6页
Objective:To evaluate bioactive compounds responsible for antifungal activity from seaweeds of Okha coast,Western India.Methods:Each species were extracted with different solvents with increasing polarity:hexane,ethyl... Objective:To evaluate bioactive compounds responsible for antifungal activity from seaweeds of Okha coast,Western India.Methods:Each species were extracted with different solvents with increasing polarity:hexane,ethyl acetate,chloroform and methanol using Soxhlet apparatus.The antifungal activity was determined by agar diffusion plate method by using fluconazole,ketoconazole and amphotericin B as standards.Gas chromatography-mass spectrometer analysis was done for identification of bioactive compounds present in crude extract.Results:The gas chromatography-mass spectrometer analysis of all the extracts revealed the presence of steroids,fatty acids and esters compounds.Among the three species,the maximum crude extract yield(53.46%)and the largest inhibition zone(36 mm)were recorded in methanol extract of Ulva lactuca,whereas the minimum crude extract yield and inhibition zone were recorded in chloroform extract of the same species as 0.5%and 10 mm,respectively.Methanol and ethyl acetate extract showed the maximum antifungal activity and the major important compounds like steroids,fatty acids and esters were detected with higher amount in all the extracts.Conclusions:The present study revealed that the different seaweed extracts showed moderate to significant antifungal activity against the strains tested as compared with the standard fungicides,and polar solvents methanol and ethyl acetate were comparatively efficient for extraction of different metabolites that are responsible for antifungal activity. 展开更多
关键词 Antifungal activity Bioactive compounds Crude extract gas chromatography-mass spectrometer Seaweeds
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Aroma changes of black tea prepared from methyl jasmonate treated tea plants 被引量:13
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作者 Jiang SHI Li WANG +3 位作者 Cheng-ying MA Hai-peng LV Zong-mao CHEN Zhi LIN 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2014年第4期313-321,共9页
Methyl jasmonate(MeJA) was widely applied in promoting food quality.Aroma is one of the key indicators in judging the quality of tea.This study examined the effect of exogenous MeJA treatment on tea aroma.The aroma ... Methyl jasmonate(MeJA) was widely applied in promoting food quality.Aroma is one of the key indicators in judging the quality of tea.This study examined the effect of exogenous MeJA treatment on tea aroma.The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction(HS-SPME) and were analyzed using gas chromatography-mass spectrometry(GC-MS) and GC-olfactometry(GC-O).Forty-five volatile compounds were identified.The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea.Moreover,several newly components,including copaene,cubenol,and indole,were induced by the MeJA treatment.The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment.Quantitative real-time polymerase chain reaction(qRT-PCR) analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds,respectively,by the MeJA treatment(P0.01); however,the gene expression of β-glucosidase was downregulated to a half level.In general,the aroma quality of the MeJAtreated black tea was clearly improved. 展开更多
关键词 AROMA Black tea Methyl jasmonate(MeJA) headspace solid-phase microextraction(HS-SPME) gas chromatography-mass spectrometry(GC-MS) gas chromatography-olfactometry(GC-O) Gene expression
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Potential of the White-Rot Fungus Pleurotus pulmonarius F043 for Degradation and Transformation of Fluoranthene 被引量:5
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作者 Riry WIRASNITA 《Pedosphere》 SCIE CAS CSCD 2016年第1期49-54,共6页
Fluoranthene, a four-ring polycyclic aromatic hydrocarbon that is possible genotoxic in nature, has been used as an indicator for assessing polycyclic aromatic hydrocarbon (PAH)-containing pollutants. Microbial degr... Fluoranthene, a four-ring polycyclic aromatic hydrocarbon that is possible genotoxic in nature, has been used as an indicator for assessing polycyclic aromatic hydrocarbon (PAH)-containing pollutants. Microbial degradation is one of the promising methods in removing up PAH-contaminated environments. White-rot fungi have showed the ability to degrade a wide range of PAHs. This study aimed to investigate enzyme production, fungal biomass, and glucose utilization during the biodegradation process of fiuoranthene by a white-rot fungus Pleurotus pulmonarius F043 and to identify the metabolites produced in the degradation process. The extracellular ligninolytic enzyme system of the fungi, producing laccases and peroxidases, was directly linked to the biodegradation of fiuoranthene. The production of ligninolytic enzymes during fluoranthene degradation was related to an increase in the biomass of Pleurotus pulmonarius F043. Fluoranthene removal decreased with an increase in fluoranthene concentrations. The highest biomass production of Pleurotus pulmonarius F043 (〉 4 400 mg L-1) was found in the 10 mg L-1 fluoranthene culture after 30 d of incubation. Two fluoranthene metabolites, naphthalene-l,8-dicarboxylic acid and phthalic acid, were found in the process of fluoranthene degradation. Laccase was revealed as the major enzyme that played an important role in degradation process. Suitable conditions must be found to promote a successful fungal biotransformation augmentation in liquid culture. 展开更多
关键词 gas chromatography-mass spectrometer ligninolytic enzymes METABOLITES naphthalene-l 8-dicarboxylic acid phthalicacid
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Quantitative determination of the saponin content and GC-MS study of the medicinal plant Cassytha filiformis(linn.)leaves 被引量:1
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作者 Theresa Ibibia Edewor Stephen Olugbemiga Owa +1 位作者 Adeola Opeyemi Ologan Franklin Akinfemi 《Journal of Coastal Life Medicine》 2016年第2期154-156,共3页
Objective:To determine the phytochemicals,total saponin content and types of saponin present in leaf extracts of Cassytha filiformis.Methods:The leaves were extracted with n-hexane and methanol.The methanol extract wa... Objective:To determine the phytochemicals,total saponin content and types of saponin present in leaf extracts of Cassytha filiformis.Methods:The leaves were extracted with n-hexane and methanol.The methanol extract was fractionated.The total saponin content of the butanol fraction was determined by colorimetry via a UV spectrophotometer and ginsenoside was used as the standard.Measurements were carried out at 550 nm.The butanol fraction was subjected to gas chromatography-mass spectrometer analysis.Results:All screened phytochemicals were absent in the n-hexane extract while saponins,steroids,tannins and glycosides were present in the methanol extract.Flavonoids and alkaloids were absent.The total saponin content of the methanol extract is 73.47μg ginsenoside Rb1 equivalent/g extract.The chromatography-mass spectrometer analysis gave eicosanoic acid,methyl ester as the most abundant compound and the steroidal saponin,cholestan-7-one and cyclic 1,2-ethanedienyl acetal as the most abundant saponin in the butanol fraction.Conclusions:The leaves of Cassytha filiformis are rich in steroidal saponins. 展开更多
关键词 Cassytha filiformis LEAVES gas chromatography-mass spectrometer SAPONINS
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